Lentil and Sausage Soup
Lentil and Sausage Soup
© Shutterstock
Lentil and Sausage Soup
© Shutterstock
Ingredients
500
g
lentils
2
leeks, cleaned and sliced into rings
2
stalk
celery, sliced
2
carrots, chopped
400
g
potatoes, peeled and cut into cubes
2
teaspoon
olive oil
1
Pk.
good-quality sausages, sliced
400
g
onions, sliced
2
tablespoon
sugar
1 1/2
l
water or vegetable stock
2
tablespoon
vinegar
salt
freshly ground pepper
fresh bay leaves, to garnish
- Put the lentils in a large saucepan, pour over water to cover generously and bring to the boil.
- Turn the heat down to a simmer, add the leeks, celery and carrots cook until the lentils and vegetables are tender.
- Season with salt at the end of cooking time, then drain and return the lentils and vegetables to the pan.
- Boil the potatoes in a separate pan of lightly salted water until tender.
- Heat the olive oil in a pan, add the sausage and sliced onions and fry until the sausage is cooked and the onion is translucent and soft.
- Add the sugar and continue stirring.
- Add the cooked potatoes and the sausage-onion mixture to the lentils and add the water water/vegetable stock. Stir well and add 1–2 tbsp vinegar. A pinch of ground pepper rounds off the soup.
- Garnish with fresh bay leaves and serve.
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